Cilantro Beef Meatball Muffins

In searching out a hearty meatball filled with nutritious vegetables, I came up with this easy cilantro beef meatball recipe for my growing teen boys. And it’s Nutritional Balancing friendly, too. I’m always looking for ways to streamline cooking since time is valuable. So, when I can get two meals for about the same amount of time as one meal, this recipe will make it to the top of the list again.


Cilantro Beef Meatball Muffins

onion beet garlic sauteed in skillet

The onions, beets, and garlic are sauteed first before adding in the other ingredients so that the beef doesn’t cook too long. If you’re out of fresh garlic, granulated garlic works too. Just add it with the other seasonings.

cilantro chopped

This looks like an enormous amount of cilantro but it cooks down to the ideal amount for a cilantro lover.  Keep chopping until medium-fine in size.  You can use a food processor for this job but I like the control of the knife.

cilantro-beef-meatball-scooped muffin-pan

Since there’s no eggs in this recipe, using a muffin pan will keep the meatball from falling apart. For even cooking, use the back of a scoop to make an indention in each meatball. This also helps bind the meatball together. This scoop is the perfect size to make 16 meatballs, enough for 2 meals for a family of 4.

cilantro-beef-meatballHearty enough for teenage boys. Nutritious. Two meals for one. Can’t go wrong with this one!

Print Recipe
Cilantro Beef Meatball Muffins
Nutritional Balancing friendly, hearty & delicious. Makes enough for 2 meals for a family of 4. Serve with favorite vegetables to round out the meal.
  1. In a large skillet, over medium heat, saute the onion, beet, and garlic in about 1 tbsp olive oil until tender, about 5 minutes. Set aside to cool. Remove large stems from cilantro and chop until medium fine.
  2. In a large bowl, combine cooled sauteed vegetables, cilantro, about 1 tbsp olive oil, and seasonings. Stir to combine. Add ground beef by crumbling and gently stirring. Do not over stir as the meatballs will become tough.
  3. Scoop the meatball mixture into standard muffin pans, filling 16 cups. Using the back of the scoop, press an indention into each meatball to bind together and for even cooking. Pour a little water in the empty cups to prevent damage to the pan while baking.
  4. Bake at 375 F for 14 - 15 minutes. Can broil the last minute to brown the tops. If using a convection oven, reduce time by 1 or 2 minutes. Let cool in pans 5 minutes. Remove with rubber spatula or spoon.
  5. Freeze half the meatballs for a 2nd meal. To serve: thaw in refrigerator overnight and reheat on a sheet pan at 375 F for about 10 minutes.
Recipe Notes

* We love Penzey's Spices.

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